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Ingredients
- 1/2 onion, chopped
- Generous 1 cup peeled and diced sweet potato
- 6 ounces boneless white fish fillet, skinned
- 1/2 cup chopped carrot
- 1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1 1/2 quarts fish stock
- 5 tablespoons light cream
- Chopped fresh parsley, to garnish
Preparation
Step 1
Put the onion, sweet potato, white fish, carrot, oregano, cinnamon and half of the fish stock in a saucepan. Bring to a boil. Lower the heat and simmer for 20 minutes, or until the potato is cooked.
Leave to cool, then pour into a blender or food processor and blend until smooth.
Return the soup to the rinsed pan. Add the remaining fish stock and slowly bring to a boil. Lower the heat to low and add the light cream. Heat through slowly without boiling, stirring occasionally.
Serve hot in warm soup bowls, garnished with the chopped fresh parsley.